Wednesday, June 11, 2008

Stuffed Shells

There are many variations of stuffed shells. I've about tried them all. This version the homegirlz like the best because I put in crunchy pancetta. Pancetta, my secret weapon, my friend, my favorite ingredient to put in just about any dish. Isn't is beautiful? ~Sigh~ Pancetta is an Italian bacon cured with cloves and/or peppercorns instead of smoked like bacon that we are all used to.

Back to the shells. Cheesy, creamy goodness, that will make you feel satisfied. Once your friends an family members try these shells, they will pledge their alliance to you forever.

Stuffed Shells -

Cook one 12 ounce package of large shells in salted water. When the shells are cooked, drain and let cool. While the shells are cooking, fry 1/4 lb. of cubed in 2 tablespoons of extra virgin olive oil pancetta until golden brown. Remove cooked pancetta from pan to a large bowl. To the large bowl with the cooked pancetta, add one 15 ounce container of whole milk ricotta cheese, 2 tablespoons minced garlic, 1-1/2 teaspoons sea salt, 1 teaspoon black pepper, 1 cup shredded asiago cheese and 2 tablespoons chopped flat leaf parsley. Blend the cheese mixture with a fork and grab your shells and stuff them with the cheese mixture. Line the stuffed shells in a greased 9 x 13 dish. Drizzle marinara (16 oz. jar) over the top of the shells and top with 1/2 cup of shredded asiago cheese and 1/2 cup shredded mozzarella cheese. Bake at 375 degrees for 25 minutes.

The crunchiness of the pancetta...ok I just make this because I like pancetta. ~Enjoy!~